Grilled Oysters with Miso Lime Butter

Prep Time
Cook Time
15 min


  • 1 stick Unsalted Danish Creamery Butter, softened
  • 2 Tablespoons white miso
  • 1 Tablespoon finely grated lime zest
  • 12 large oysters
  • 2 Tablespoons panko bread crumbs
  • freshly ground black pepper
  • lime wedges, for serving (optional)
  • crusty bread, for serving


  • Preheat grill to high heat.
  • Mash together butter, miso and lime zest in a bowl until smooth and combined.
  • Use a shucking knife to open the oysters, prying them open at the hinge and discarding top shell. Leave oyster attached to bottom shell. Place oyster halves on a sheet pan and dollop about a teaspoon of miso butter in the shell. Sprinkle with breadcrumbs and season with freshly ground black pepper.
  • Using tongs, carefully place oysters on the grill over direct heat, make sure they are flat so butter doesn’t spill out.
  • Cook until oyster begins to shrivel and butter bubbles a bit, 4- 8 minutes depending on the size of the oyster and thickness of the shell. Transfer to a heatproof platter. Serve with lime wedges and crusty bread, for dipping in the sauce leftover in the shell.

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